Recipe: Tasty Salty Pirate's Red Lentil Soup

Salty Pirate's Red Lentil Soup. Salty Pirate's Red Lentil Soup step by step. I recommend against pre-soaking to capture full flavor, but pre-soak will cut time in half. Bring to a full boil in a large.

Staring at the delicious looking blackish stock, I decided to make split lentil soup with it substituting for chicken stock. Only like a Salty Pirate would. Pour in the vegetable broth and add stir in the red lentils, cumin and add the bay leaf. You could create Salty Pirate's Red Lentil Soup using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Salty Pirate's Red Lentil Soup

1. It's of Black Bean Stock.
2. Prepare 1 lb of Dry Black Beans.
3. It's 1 tsp of Chipotle Spice Mix.
4. It's 1 tsp of Ground mixed Pepper Corns.
5. You need of Red Lentil.
6. It's 3/4 lb of Split Red Lentils.
7. It's 1 head of Red Onion.
8. Prepare 1 head of Cured Garlic.
9. You need 1 tbsp of Dark Cocoa Powder.
10. You need 1 tsp of Ground Cinnamon.
11. You need 1 tsp of Fine Sea Salt.
12. You need 1 tsp of Ground Smoked Spanish Paprika.
13. Prepare 1/2 tsp of Ground Cayenne.
14. It's 1/2 tsp of Ground Cumin.
15. It's 1/2 tbsp of Butter.

Bring the soup to a boil. Finish the soup off with lemon juice and salt to taste Try this easy, red lentil soup recipe with homemade pita chips! With the weather starting to get cooler out, try an easy lentil soup. Sautéed leeks and onions are combined with carrots, celery, crushed tomatoes, chicken broth, and red split lentils (which cook quickly!) to produce a hearty, thick lentil soup that is naturally gluten-free, nutritious, and filling.

Salty Pirate's Red Lentil Soup step by step

1. To create the Black Bean Stock: state with 1 lb dry black beans. I recommend against pre-soaking to capture full flavor, but pre-soak will cut time in half. Wash in cold water for 3-5 minutes, drain off (pre-soak 8-12 hours optionally at this point save water if so). Bring to a full boil in a large pot for 15 minutes, strain any foam off. Lower to a medium simmer and add ground pepper. (The beans will boil over easily so keep an eye on them). After 30-45 minutes test a bean, if it's starting to tender (fully chewable) then lower to low simmer and add salt. After about 90-120 minutes total beans should be done (will vary). Scoop out beans or pour through a civ to save boil water as stock..
2. Place dry split red lentils in the hot stock and bring up to a low boil (you may need to add some additional water as needed)..
3. While the lentils are boiling in a separate pan sauté chopped/diced red onion and garlic in butter (I used goats milk butter for a lighter creamy taste). Sauté until well browned and caramelized. Remove from heat..
4. When lentils have been boiling for 20 minutes add sautéed garlic/onions and mix in all of the spices. Lower temp and simmer for 10-15 minutes. Stir occasionally to ensure spices infuse and no beans are sticking to the pot..

This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet.